Posted on 03/14/2008 8:46:41 AM PDT by No2much3
Prime beef is the highest-quality, tenderest, most richly marbled meat from a small percentage of cattle. Ultimately, about 2 percent of American beef makes the cut and is stamped USDA Prime. Most prime meat goes to high-end restaurants. Only a few retail sources, mostly in major cities - Philadelphia included - and online/mail-order sources sell prime beef to the public. Many butchers will custom-order it.
Prime beef and branded products of near-prime quality are available at Wegmans and Whole Foods markets. Branded beef is typically at the high end of its designated grade level. Unless labeled prime, that's Choice or, with some store brands, Select.
Although more costly, dry-aging is the surest route to tender, flavorful beef, McDonnell says: Hang beef in a climate-controlled cooler where air circulates freely around the meat. Over time, natural enzymes break down and tenderize it. As moisture evaporates, the beef shrinks, giving the meat a firm, earthy texture and intense flavor as it becomes more tender.
It's not to everyone's taste, McDonnell says, but for beef connoisseurs, it's perfection. "You can start with a cut of about 21 pounds, and three weeks later, after aging and trimming it, you have maybe 12 pounds left."
For grilling, choose tender cuts from the loin or rib. The filet, T-bone, porterhouse, rib eye, and top loin strip are best for grilling or broiling. Less expensive but somewhat less tender top boneless sirloin can be grilled or broiled if cooked rare to medium-rare or tenderized. Beyond medium, they can be tough. Chuck, top round, flank, skirt and hanger steaks are also flavorful but need tenderizing.
For stir-fries, roasts or braising, reconsider whether you want to use costly specialty meats, when choice cuts may do just as well.
(Excerpt) Read more at philly.com ...
Real meat we have lost so much with our plastic wrapped square lump of meat that you can no longer distinquish what the origin animal was.
It is has almost got to the stage in Britain where people do not want to be reminded of the animal it came from and people shy from buying meat on the bone because it shows it is from an animal.
I think Disney has in some ways created this problem humanising animals.
I know someone who has to call fish chicken because her son will not eat fish after watching catching Nemo. He has yet to connect chicken with a cartoon character
The supermarkets I think are part of the reason with their butcher's section or counter and the youngster behind who they call a butcher. I doubt unless the various bits of meat were labeled half the time the lad would know what was what bit of the animal probably would not even know what animal.
Same goes for the fishmonger. It was painful when I was served last Saturday the young lad had to keep looking at the labels when I asked for various type of fish.
Yummy liver and bacon and thick thick gravy made with juices and oninon.
“I am waiting for the wild rice for my garlic shrimp scampi and you just made me hungrier.”
I’m jealous! I was so busy at work today that I had time to scarf down ONE piece of cold pizza, LOL!
But...I brought home some Fingerling potatoes...gonna steam them and eat them with gobs of butter and a sprinkling of herbs. Some diet, Eh? That’s the way it’ll be for a while.
Other than that, I can no longer eat beef. I haven’t had it in so long that I don’t have the enzyme in my gut to break it down. We eat so much venison, I haven’t bought beef on purpose in probably ten years. Nothing against it; we just have such a plentiful supply of venison that we don’t need it.
Did you see this thread?
question......how long does it take to get good beef from a steer?....1 yr?...more?
You left out an important step...
Step #1) Disconnect your smoke detector!
I saw that episode too, and it makes an awesome steak!
Mark
Thank You.
My family and friends all enjoy my cooking, or so they tell me. LOL
Made crepes for dessert last night with enough batter for this morning’s breakfast.
May you enjoy new and different foods.
No2
HungarianGypsy has the FR food ping list.
Good Eats,
No2
Speaking of salt, some restaurants are now cooking pieces of meat in pans of super-heated rock salt. I've never tried that but it seems to be rather trendy now.
-ccm
I saw the salt method done on the food network. It would have to be fantastic to be worth the work IMO.
I remember the first time we ever really talked, you were cooking...trying to remember what. I think it was a steak.
It’s spring time! Grilling season is just around the corner.
Big bump for an oldie but goodie!
Please share your new knowledge.
Thank you for creating this great thread!
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